It’s difficult to guess what salami has to do with tuna fish.

In Italy  whatever looks like a salami gets its name .So we have Tuna salami and Chocolate salami.

This  Salame al Tonno /Tuna salami is a perfect dish to prepare in advance, excellent in summer and for the Office Desk Lunch. Normally we prepare it in small quantities as an appetizer, but it is perfect as a main dish accompanied by pickled eggs or an excellent salad. You can use canned tuna, but choose the best one.

250g tuna fish in oil         4 anchovies         2 eggs                   1 bunch of parsley          4 spoonful breadcrumbs                  

Ingredients for the sauce

4 anchovies                     1 spoonful capers                   2 spoonfuls oil                     Wine Vinegar

Carefully break up the tuna. Remove the salt from the anchovies, then remove the bones and cut the anchovies into small pieces. Chop the parsley. Add it to the tuna and the anchovies and season with salt and pepper. Add the breadcrumbs and the eggs and mix well

Mould the mixture into the shape of a salami and wrap it in a cloth. Bind it with a thread so that it retains its shape while cooking.

Place it in a saucepan, cover with cold water and cook for 20 minutes.  

Meanwhile prepare the sauce: place the cleaned capers and the de-boned, chopped anchovies in a bowl. Add a teaspoonful of vinegar and 2 spoonfuls of oil and mix thoroughly

When the ‘salame di tonno’ is cool cut it into slices. Pour the sauce on top and serve .

Some people have prejudices against canned tuna. If you choose the best one.,you’ll be very satisfied.

Probably it will be mandatory to make a post on the differences in the choice of canned tuna.Ciao.